Ingredients
Method
Step-by-Step Instructions
- Preheat your waffle iron on medium-high heat according to manufacturer instructions. If desired, preheat your oven to 200°F (95°C) with a wire rack set on a baking sheet to keep cooked waffles warm and ultra-crisp.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg, allspice, and fine sea salt until well combined.
- In a separate medium bowl, whisk together the pure pumpkin puree, buttermilk, egg yolks (or whole eggs), melted butter, and vanilla extract until completely smooth.
- Chefs Secret Fluffiness Trick: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold just until incorporated and no large dry flour pockets remain (do not overmix; a few lumps are perfectly normal). Let the batter rest for 5 minutes so the baking powder activates.
- Lightly brush or spray the hot waffle iron with oil or butter. Pour approximately ½ to ⅔ cup of batter (depending on waffle iron size) onto the center of the iron.
- Close the lid and cook for 4 to 5 minutes, or until steam stops vigorously billowing from the sides and the exterior is deeply golden brown and audibly crisp.
- Transfer cooked waffles to the warm oven rack to maintain crispness while cooking the remaining batter. Serve immediately stacked high with softened salted butter, toasted pecans, and a generous pour of warm amber maple syrup!